MAHI MAHI

COCONUT CRUSTED

with creamy lemon sauce

You’ll have an easy weeknight dinner option with this coconut crusted Mahi Mahi with creamy lemon sauce. Mahi Mahi recipes are some of my favoriet – they’re gluten-free and bakes in under 15 minutes.

The coconut crusted Mahi Mahi has a mild flavor that naturally pairs with the creamy lemon sauce, even the pickiest of kids might even give this a try!

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If you like a mild white fish, then Mahi Mahi is definitely for you. Mahi Mahi has a lean flesh with large, moist flakes. Its flavor is very mild with a hint of sweet, which is why pairing it with coconut and lemon is perfect.

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WHITE LEMON BALSAMIC VINEGAR

Unlike other balsamic vinegar you may have tried, Olive Tree’s are high quality and bring forth a beautiful flavor profile. This White Lemon Balsamic Vinegar is thick and has just enough sweetness to compliment the normal tartness of vinegar.

RECIPE FAQS

– To make this dish gluten-free, the recipe calls for gluten-free panko bread crumbs. If gluten is not an issue, feel free to use regular panko bread crumbs.

– For a dairy-free option, replace the greek yogurt with full-fat canned coconut milk – 3/4 cup total for the sauce.

– The recipe calls for sweetened shredded coconut, but if lower sugar content is needed, feel free to swap in unsweetened shredded coconut.

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